With more than 80 menu items hailing from stir-fried, curried, and benoodled disciplines, Rice runs the gamut of authentic Thai fare, often infusing signature dishes and specialties with its own twist. The wonton pad Thai hurls tradition out the window and into a passing tornado by tossing crispy wontons into a Thai stand-by ($11), while the lemongrass chicken, a house specialty, bathes delicately flavored grilled poultry in a luxurious peanut sauce coating ($9.50). The Indian-style gang mussamun curry, with potato, carrots, onions, and peanuts, stows away a spicy kick just like the other dishes of its kind, while scrumptious stir-fries range from the wholesome veggies delight to the decadent spicy cashew nut. Most stir-fries, curries, fried rice, and noodle dishes come with a choice of pork, chicken, beef, or tofu ($9), although diners can upgrade to shrimp, squid, and scallop ($10.50), or a combination of seafood ($13.50) rivaling the regal bounty of Poseidon's fly rod.
The bamboo steamers sit conspicuously behind the glass counter, spirals of steam escaping their closed lids as guests peer at the expansive menu and consider their options. There are three types of dumplings and four kinds of bao filled with the likes of barbecue pork, Szechuan chicken, coconut custard, and adzuki bean paste. In addition, the menu offers pad thai noodles and banh mi sandwiches. Guests sip loose-leaf teas to complement the meals, soaking in the sun from the large windows or out on the sidewalk patio.
In the kitchen of Thai Dish, chefs walk between steaming pans of thai barbecue sauce and woks full of sizzling eggplant as they prepare dishes ranging from pineapple stir-fry to a plateful of pale green curry. Nearby, intricate wood paneling and framed artwork surround the bar and dining room, where diners eagerly await colorful plates of meat, seafood, and veggies.
Today’s Groupon invites you to eat, drink, and be openly accepted by society for the first time since your mail fraud charges were dropped. For $15, you get $35 worth of cuisine at Siam Society. Siam is one of Portland’s most innovative restaurants: its diverse menu is created under the watchful eye of executive chef Adrienne Inskeep.Istanbul: Known as Istanbul since 1930, it has also been known as Byzantium, Constantinople, and, briefly, Exploder! The Energy Wine Presents New Rome. The country was finally named Istanbul by a Reader’s Digest contest.
Owned and operated by husband-and-wife team Mao and Ting, E-San prepares rich cultural cuisine from Thailand’s Issan region. The extensive dinner menu consists of tasty tod, pad, and yum options that are distinctively Thai with Laotian influences. After an appetizer such as the deep-fried thai fish cake with cucumber sauce ($6), extend your tongue toward the yum goong salad, which features boiled shrimp prepared with tomatoes, onions, lime juice, and lemongrass ($10). Then, feast on the roasted duck curry, a serving of quacker cooked with red curry sauce, pineapple chunks, bamboo, and other greens ($13.50). Mao and Ting spend their mornings chasing down the day’s culinary necessities, ensuring that each menu item is prepared with nimble fingers and crisp, fresh ingredients.